Vegan Shahi Mushroom Korma
| FOODIES_REDOING OLD POSTS
THEME: MUGHLAI CUISINE
RECIPE: VEGAN SHAHI MUSHROOM KORMA
Vegan Shahi Mushroom Korma is a rich, flavourful, aromatic and creamy mushroom curry with exotic spices. The creaminess of this curry comes from the cashew nuts and thick coconut milk. Best to enjoy this Vegan Shahi Mushroom Korma with some naan, rotis, parathas or rice. Korma are usually not very spicy, therefore allowing the flavours of other spices to come through.
Every week my blogging scene is a bit like the following:
- Try and prepare and write out the post before Monday.
- I wait impatiently to see what the rest of the members have made pertaining to the chosen theme.
- By Monday evening or Tue visit the posts and comment on them.
- Tuesday the group’s Whatsapp goes all haywire as we try and decide on the theme.
- So basically we get 5 days to prepare the dish. But 5 days just fly and by Sunday I’m thinking “oh dear my dish is not ready”. Then its like a storm in the kitchen. Well that’s the scene nowadays till my daughter gets married.
When I’m in Mombasa I usually have the dish ready before Saturday as usually hubby and I go to our beach apartment to spend the weekend.
Theme: Mughlai Cuisine
The group decided to prepare a dish from the Mughlai Cuisine as our 67th theme. Must admit that till now have enjoyed rich curries, kebabs, pulao and biryanis but now knowing exactly from which cuisine of India or which part of India it originates from. So the research on the Internet began.
What Is Mughlai Cuisine?
Mughlai cuisine is basically food prepared with a variety of aromatic spices varying from slightly mild to spicy. This cuisine was introduced to India by the Mughal Empire. It is believed that when they came to India, they were not happy with the food prepared locally and they introduced a lot of spices, nuts, fruits and cooking methods.
Mughals being Muslims, most of the dishes were meat based and some vegetables were added to enhance the preparation. Most of the dishes are either of Turkic or Persian origins. Mughlai food basically consists of main dishes accompanied by side dishes. Biryanis, kebabs, kormas (qorma), koftas, naans are a part of the Mughlai cuisine.
Compared to other cuisines of India, Mughlai gravy dishes are rich in spices, nuts, dairy products, thick and creamy. Vegetables and paneer were introduced into the Mughlai cuisine to suit the vegetarian palate. That does not mean that the Mughals didn’t have a palate for sweets or desserts. Most famous Mughlai dessert or sweet preparations are Shahi Tukra, Sheer Korma, Falooda, Kulfi, Anjeer halwa to name a few.
What Is Korma?
I decided to make Vegan Shahi Mushroom Korma for this theme. So what is korma(kurvama, qorma,kurma, khorma)? Basically the meat is braised(cooked at hight heat dry or with liquid) and then added to the gravy and cooked over low heat. A mixture of spices are added to the korma along with yogurt and cream. Once the dairy product is added, the cooking temperature is controlled so that the cream or yogurt does not curdle. Shahi means royal and the dish is rich with cream, nuts, saffron, dried fruits.
My Dish – Vegan Shahi Mushroom Korma
Being a vegetarian I decided to make the korma using mushrooms. Following the same recipe one can replace the mushrooms with mixed vegetables, paneer, kofta, etc. As my preparation is vegan, I’ve replaced the cream/yogurt with coconut milk. Thickness of the korma depends entirely on your preference but usually Mughlai curries are not watery.
What do I do if the korma appears watery?
If you’ve added more water by mistake, you cannot burn it off without altering the texture the vegetables. Therefore, best to add some cashew nut or almond flour to it.
Is Korma Spicy?
Korma is usually not very spicy. For me the heat from the green chilli used is enough. However, you can add more green chilli paste or red chilli powder. I’ve used Kashmiri red chilli powder which is mild and adds more colour.
Some Of The Mughlai Dishes My Family Loves:
Mughlai Egg Curry, usually paired with Qubani Naan.
Gobi Musallam with some methi naan
As dessert we love our Badam Kesar Pista Kulfi. Especially during Eid we do not miss a chance to enjoy Sheer Khurma.
THE GROUP – FOODIES_REDOING OLD POSTS
The Group Foodies_Redoing Old Posts, started by Renu who blogs at Cook With Renu. This group helps the members to make an effort to update old posts. This is our 72nd one. This time am updating Vegan Shahi Mushroom Korma. The recipe remains the same but I’ve updated this post with more structured write up, better photos and a video.
Check out my You Tube Channel MAYURI’S JIKONI
First Published on 21/11/2016. Updated on 19/03/2022
Ingredients Required For Vegan Shahi Mushroom Korma:
- Mushrooms – I have used normal white button mushrooms. Wash them if they are really dirty. Wipe them immediately with a kitchen cloth. Don’t soak mushrooms in water or leave them wet as they very quickly absorb water. If they are not too dirty, wipe them clean with a wet cloth. Cut the mushrooms into thick slices or chunks.
- Onion – peel and chopped into chunks or slices. Can use red, white or yellow onion.
- Garlic – peeled and cut into pieces.
- Ginger – peeled and chopped.
- Green Chillis – add according to your taste. Chop them.
- Cashew Nuts – you need some for garnishing and some for the curry base.
- Poppy Seeds -khus khus, optional.
- Melon or Sunflower Seeds – adds creaminess to the curry.
- Oil/ Coconut Oil – I have used sunflower oil.
- Fresh Tomato Puree
- Saffron – soak it in 2 tbsp of water for 10-15 minutes.
- Almonds, Cashew nuts, Pistachios, Raisins – for garnishing.
- Water – normal tap water.
- Coconut Milk – thick coconut milk, I have used canned coconut milk.
- Kasuri Methi – dried fenugreek leaves. Easily available in Indian stores or online.
- Turmeric Powder – haldi, hardar.
- Kashmiri Red Chilli Powder – mild chilli powder, better known for its lovely red colour. Easily available in Indian Stores or online.
- Garam Masala or Korma Masala – homemade or ready made. Easily available in Indian Stores or Online.
- Salt – add according to your taste.
TO MAKE HOMEMADE KORMA SPICE YOU NEED:
Cinnamon, green cardamom, mace, bay leaf, black cardamom, fennel seeds, cumin seeds, coriander seeds, pepper corns, cloves
WATCH HOW TO MAKE VEGAN SHAHI MUSHROOM KORMA:
VEGAN SHAHI MUSHROOM KORMA
FOR VEGAN SHAHI MUSHROOM KORMA:
- 200 g mushrooms
- 1 large onion
- 6 cloves garlic
- 1 inch ginger
- 1-2 green chilli
- ½ cup water
- ¼ cup cashew nuts
- 1 cup coconut milk
- 1 tbsp
- 1 tbsp melon seeds/sunflower seeds
- 2 tbsp hot water
- 2 tbsp tomato puree
- ⅛ tsp saffron
- ¼ tsp turmeric powder
- 1 tsp kashmiri chilli powder
- 1 tbsp kasuri methi
- 3 tbsp oil
- 1 tsp garam or korma masala
- ¾-1 tsp salt
FOR KORMA SPICE MIXTURE:
- 1 one inch cinnamon stick
- 3-4 cloves
- 2 green cardamom
- 1 strand mace
- 1 bay leaf
- 1 black cardamom
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- 1 tbsp coriander seeds
- 6 pepper corns
- 4-6 cashew nuts
- 4-6 almonds
- 4-6 pistachios
- 6-8 raisins
PREPARATION OF KORMA SPICE MIXTURE:
- Dry roast the spices in a wide pan over low heat till the cumin begins to crackle. Make sure you stir the spices constantly.
- Take the pan off the heat. Spread the roasted spices in a plate to cool.
- Grind the spices in coffee grinder or dry grinder.
- Keep the korma spice on the side till required.
PREPARATION OF VEGAN SHAHI MUSHROOM KORMA:
- Soak the saffron in hot water.
- Wash and wipe the mushrooms. Cut them into halves or quarters depending on the size.
- Peel and cut the onion into chunks.
- Peel and cut garlic and ginger into pieces.
- Cut the green chilli into rings.
- Heat 2 tbsp oil in a pan over low heat.
- Add the cashew nuts, almonds, pistachios and raisins. Fry for a few seconds.
- Remove the nuts and raisins and keep on the side for garnishing.
- Add the chopped onion, garlic, ginger and chilli. Stir fry till the onion becomes soft and light brownish in colour.
- Add cashew nuts. Stir fry for 1-2 minutes.
- Add the seeds. Stir fry for 30 seconds.
- Puree the above mixture into a paste without adding any water.
- Heat remaining oil in the same pan.
- Stir fry the paste for 1-2 minutes. If required, add some more oil.
- Add turmeric and chilli powder. Mix well.
- Add the tomato puree. Mix. Cook for 1-2 minutes.
- Add mushrooms and salt. Mix well.
- Add water. Cover the pan and allow the mushrooms to cook for 5 minutes over medium heat. You don’t want to overcook them.
- Add coconut milk , korma masala and the saffron water. Mix well.
- Allow the mixture to become hot but do not boil it.
- Crush kasuri methi between your palms and add to the korma. Mix well.
- Garnish with the fried nuts and raisins.
- Serve with naans, rice, rotis or parathas.
- Add the korma spice according to your taste.
- Store leftover korma spice in an airtight jar. Can use it for other curries.
- Add vegetables or paneer along with mushrooms if you like.
- Can replace the coconut milk with fresh cream if you don’t want to prepare the vegan version.
- Add a bit of water or coconut milk if the gravy becomes too thick.
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